Quinoa and Black Bean Chili

Quinoa and Black Bean Chili

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Prep time

20m

Total time

40m

Yields

6

Servings

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La Cocina Goya

Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn, and garnished with fresh cilantro sprigs for an extra touch of flavor. This chili is good, and good for you, too!

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  • Ingredients
  • Directions

Ingredients

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1

large onion, chopped

1 tbsp.

chili powder

1 can (8 oz.)

GOYA® Tomato Sauce

2 cans (15.5 oz. each)

GOYA® Black Beans, or GOYA® Low Sodium Black Beans, drained and rinsed

½

large green pepper, seeded and diced

½

large red pepper, seeded and diced

1 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, finely chopped

1 can (15.5 oz.)

GOYA® Golden Corn, drained and rinsed

Fresh cilantro, chopped

Directions

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Step 1

In a medium pot, bring quinoa, 1½ cups water and 1 tbsp. of olive oil to a boil. Reduce heat, cover and let simmer for 20 minutes, until water is absorbed and quinoa is tender. Set aside.

Step 2

Meanwhile, in a large pot, heat the remaining 1 tbsp. of olive oil on medium-high heat. Add onion and garlic, and cook until translucent, about 5 minutes. Add chili powder, cumin and oregano, and stir for about 1 minute. Stir in tomato sauce, black beans, green and red peppers, chipotle peppers and 1 cup water. Bring to a boil; then reduce heat, cover and simmer for 20 minutes.

Step 3

After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro.

Recipe Tags

Side Dishes Game Day Under 40

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